During this IST approved presentation, Lissette presented to us about modern Spanish cooking with examples of popular dishes eaten within many Hispanic households. These dishes ranging from alcapurrias to pastels; there was also flan that was prepared for us to try out. She explained how the cooking was done and how it tastes much better with sofrito, a sauce of tomatoes, onion, peppers, garlic, and herbs, as preparation to start cooking many Latin American dishes.
This program relates to current events where people now are cooking in this style. The preparation and the use of seasoning products like Adobo, an enhancing flavor used on steak or chicken, is very popular in the United States now. This is because the Spanish Language is becoming more spoken as well as its culture’s growth. Many people share their recipes and how they prepare their cooking, making food taste better as more people discover new ways to find better tastes. Lissette’s presentation relates the food to both street food and home food around the world when she brought up examples of alcapurrias and pasteles. Alcapurrias are street food when going to or from work, and pasteles are mostly eaten at home with the family for holidays or a get together.
This event relates to my personal experience by a large amount seeing that I come from a Latino family. When Lissette mentioned every example of food and cooking preparations used in a Latin family home, I could relate to it very much. My mother and grandmother have always prepared their cooking with sofrito and adobo seasoning for steak and chicken every other day. I even remember going walking home after class in middle school where my mother would buy me an alcapurria if I was ever hungry. The presentation was a summary of most of the food I’ve eaten in my childhood. There were many instances where I even wanted to learn how to make pasteles every time I see my mom make them and sell them.